Soy Sauce Marinade for Tofu:

• 1 cup unfermented soy sauce
• ½ cup pineapple juice
• 1 ½ tblsp garlic-parsley powder
• 14 oz extra firm tofu (frozen then thawed)

In shallow plastic container, combine soy sauce, pineapple juice and garlic-parsley powder. Cut thawed tofu up into 1 inch cubes and immerse pieces side by side in soy sauce. Set aside in fridge for later use.

Cabbage Mixture:

• ¼ cup vegetable oil
• 2 medium chopped onions
• 2 ½ tblsp minced garlic
• ½ small head of cabbage
• 2-3 tblsp water
• Seasonings - salt, garlic-parsley powder, toasted onion salt

Cut up cabbage (into pieces similarly sized like you would lettuce for a salad). Chop onions. In a large skillet, saute oil, onions and minced garlic until onions are just soft. Next, add cabbage and water and saute further until cabbage is soft and a little crunchy. Add seasonings to desired taste. Remove cabbage mixture from skillet and place in a large serving container with a top.

Fried Tofu:

• Marinated Tofu
• 3 tblsp canola oil

Remove tofu cubes from marinade (set aside marinade for later use). In same skillet used above, fry marinated tofu cubes in oil on medium heat until tofu is slightly browned on all sides. Without crumbling the cubes, use a wooden spoon to carefully turn over tofu while browning. Remove tofu from skillet and place on top of the cabbage previously set aside.

Soy Sauce Coating:

• ¼ cup water
• 1 tblsp cornstarch
• 3 tblsp sweetened molasses
• Leftover soy sauce marinade

In a small bowl, mix water and cornstarch until totally dissolved. In a small pot, combine the leftover soy sauce marinade and molasses. Stir over a low heat until just warm and then add cornstarch and continue stirring until the mixture thickens into a gel. Remove gel from heat and pour over cabbage and tofu in serving container. Gingerly toss gel into cabbage and tofu until evenly covered to finish off the dish. Serve Cabbage Tofu Stir Fry on top of cooked rice, soba noodles or no-yolk egg noodles. Heat up some frozen vegetable egg rolls as an appetizer.

Submitted by: Mazina Nisbett